HIGH PROTEIN VEGAN MEAL PREP FOR THE WEEK (gluten-free recipes!)

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To get your seitan more dense you gotta beat the dough up for a quite a while then let it rest…. Also you can totally boil it in the broth but I find it you really want an intense flavor you can cook it in a log wrapped in tin foil boiled in water or steamed… That's tasty too

You need to knead that seitan before. Have you ever baked bread? There's a point in the kneading process that the dough becomes stretchy so that it takes a bit to tear it. You want that same sort of stretchiness with seitan, because that's due to the gluten development.

I made the muffins- with some modifications and they turned out amazing!I used 2/3 cup of banana flour in place of the cup of oat flour to make it grain-free.Instead of the green powder I did use chocolate protein powder, date sugar in place of the brown sugar, a little less agave and a little more applesauce so cut back the sugar. (And to replace that, I added melted chocolate chips in a little swirl on top, which hardened into deliciousness.)They’re awesome😍😍😍

When you made the muffins did they have xantham gum? If not I need this recipe- i am gluten free and dairy free because I have Crohns Disease I can not tolerate xantham gum and I am living 100% without bread as a result. I would love any recipes that do not have the awful weird gums in them. 🤗

The muffin recipe confuses me a bit because you used baking soda and baking powder but you didn’t use any ingredients to activate the powder and soda. For example, adding a dash of vinegar or lemon juice to your wet ingredients. Your muffins would have risen a bit had you activated the baking powder and soda. 🙂

I see you’re back to being an infomercial. Bummer because you do have great ideas but I just can’t take your selling Thrive, audible, etc… at this point I’m actually sorry I bought your e book. It has some good recipes but apparent,y you’re making enough money from your informercials that what’s in your e book could be sold for a lot less. The quantity and quality of what’s it in is really not worth the price. I can’t even watch the rest of this video, I’m sick to death of every product from Thrive Market. Stop already, I know I can’t be the only one annoyed by this,

Interesting how so many people say to knead the seitan longer, I prefer not to knead it at all. The sponge-iness is probably because you used a rolling boil, the water should just be boiling. Honestly I like baking mine, using a casserole dish or something, bake dry (but covered in a little bit of oil) for the first 30 min and then with about two cups of water for another hour or so.

Seitan: add a little bit of normal flour to the seitan powder, just 1-2 tbsp per 200 grammes of seitan powder or so. And then do NOT cook it but make a broth and bake it in the broth slowly in the oven for 1-1,5 hours. The seitan should not be totally submerged in the broth while cooking. The texture will be amazing. All this other stuff (kneading it or sth) won't help much in my experience. The secret is adding normal flour and slow cooking so that the dough does not suck in too much water.

I have been working with Thrive Market surrounding biodynamic Foods. Biodynamic farming is worse than organic and kills animals. It was thought up by a crazy man truly and there aren't many people who grow this way because it burns alive mice and moles and any small animals in the area. They are going to stop carrying biodynamic Foods as it is so cruel.

Seitan is my favourite at the moment 😊 but usually lentils! Anyway, great video again!

Oh and knead the seitan for longer, let it sit for 5 minutes and then cut/tear/shape it. If you want it to have more 'bite' try mixing in some black beans/chick peas or any other bean – it makes a big difference! Also, don't let the water come to a boil. That makes it spongy too! I hope this helps 🙂